If you're lucky enough to have a vegetable garden or access to a good farmer's market, you must realize that zucchini season is upon us! Zucchini is one of those ingredients that really gets my creative cooking energy going, and even though I've shared more than 50 Zucchini Recipes since I started this blog, it seems like every summer I have fun thinking of recipe ideas to use zucchini.

This Greek Frittata with Zucchini, Tomatoes, Feta and Herbs is a recipe I first came up with in 2006 and I'm thrilled to finally have some photos that show how really delicious this frittata is! The recipe uses a generous amount of zucchini, canned tomatoes, and Mozzarella and Feta cheese, and when I made it with Jake for these updated photos we added some fresh chopped Greek oregano and fresh basil. No worries if you don't have fresh herbs, this will still be delicious with dried oregano and basil. I'd happily eat this tasty Greek Frittata for breakfast, lunch, or dinner and this recipe a perfect option for Meatless Monday.

(You can find more meatless recipes by using the recipes-by-photo category for Meatless Monday or checking Vegetarian Recipes in the recipe index. For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

While tomatoes are draining in a colander, cut the zucchini into strips and then into 1/2 inch pieces. Heat the olive oil and saute the zucchini, garlic, and dried herbs. Then add the drained tomatoes and continue to cook until the liquid from the tomatoes is all evaporated. Beat the eggs, then pour eggs over the vegetables and cook until eggs are barely starting to set. Add half the cheese (and chopped fresh herbs if you have them) and stir gently, then cook the frittata a few minutes more.

Then sprinkle over the remaining mozzarella and Feta, cover the pan, and cook until the cheese is mostly melted and the eggs are mostly set. Put the frittata under the broiler and brown the top for a few minutes, watching it carefully and rotating the pan as needed. (When it's summer I do this browning step in a toaster oven.)

Sprinkle Frittata with a little more chopped fresh herbs if you have them and serve. This can make 4 large servings or six smaller ones. I love to eat it with a dollop of sour cream.

Greek Frittata with Zucchini, Tomato, Feta, and Herbs
(Makes 4 large or 6 smaller servings; recipe created by Kalyn.)

Pour the tomatoes into a colander placed in the sink and let tomatoes drain well. Cut ends off the zucchini, then cut it lengthwise into strips and then into 1/2 inch pieces.

Use a 10 or 12 inch heavy frying pan which can go under the broiler. Spray pan with nonstick spray if needed. Preheat broiler. Heat olive oil in pan, add zucchini, garlic, dried herbs, and Spike seasoning and saute 3 minutes. Add tomatoes and cook 3-5 minutes more, until liquid from tomatoes is nearly all evaporated.

While vegetable mixture cooks, break eggs into bowl and beat well. Pour eggs into pan with the zucchini and spices and cook 2-3 minutes, or until eggs are barely starting to set.

Add half of Mozzarella cheese and Feta (and most of the chopped fresh herbs if you're using them) and stir gently; then cook about 3 minutes more. Sprinkle remaining Mozzarella and feta cheese over top and cook a few minutes with a lid on the pan. (The cheese should be mostly melted and the eggs fairly set when you put it under the broiler.)

When frittata looks nearly done, place under broiler until top is slightly browned. (This probably won't take more than a few minutes; watch it carefully and rotate the pan if needed to get it evenly browned.)

Sprinkle the cooked frittata with the rest of the chopped fresh herbs (if using) and let it sit for a couple of minutes; then cut into pie shaped wedges to serve. This is good with a dollop of sour cream.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is suitable for low-carb, Keto, and low-glycemic diet plans, which might recommend full fat-cheese. Feta is a lower-fat cheese, and it would be recommended to use low-fat mozzarella if making this for the South Beach Diet. I'd eat this for any phase of South Beach.

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More About My Greek Frittata:This recipe was first posted as part of Weekend Breakfast Blogging at Saffron Trail, and I posted it when I was on my way to visit San Francisco. Anh at Food Lover's Journey also wrote a nice post about my Greek Frittata.

If you make a recipe, share it with the hashtag #kalynskitchen on Instagram, Facebook and Twitter so I can see what you're cooking!

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Kalyn! you are coming to SF?Will you still be here on Monday evening? Clotilde from Chocolate & Zucchinni is doing a big meet up, and are if you are still around you should most defintely join us. Check her blog for more details.

Tanna, Genie, Joey and Bea, thanks, and I promise it was delicious. As for SF, I will promise to have fun.

Sam, thanks. I am only going to be in SF until Sunday night. I thought about trying to meet up with you and some of the other SF bloggers, but since I'm coming with two friends who are not bloggers, and not even foodies I decided I better not.

I love this combination of flavors, and it's just the type of dish I'd nibble on throughout the week, too. Greek seasoning blend might be a great addition here in place of the oregano. It sometimes includes dried lemon peel, which could be interesting.

Oh duh, that's a mistake on my part. I used to always add a couple of tablespoons of cream or milk to the eggs, but the last few years I haven't been doing that. You can do it either way. I'll edit the recipe to take out that instruction.

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated!

Food Blogger Love!

Copyright Notice

All Photos and Original Text (C) Copyright: 2005-2017, By Kalyn's Kitchen® LLC. I grant permission for photos and recipe links to be used in recipe round-ups and copied to Pinterest and other social media sites. All Other Rights Reserved. (Other bloggers may post their adapted version of a recipe found here, with their own photos and recipe text, but please link back to the inspiring recipe on this site.)

Kalyn's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.